Impact of ultracentrifugal milling on the thermo-rheological, functional, and physicochemical properties of yellow and green pea flour

Eze, Chinwendu; Ekaette, Idaresit; Ngadi, Michael

doi:10.1016/j.lwt.2024.115959

LWT

2024

DOI: 10.1016/j.lwt.2024.115959

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Impact of ultracentrifugal milling on the thermo-rheological, functional, and physicochemical properties of yellow and green pea flour

Chinwendu Eze,

Idaresit Ekaette,

Michael Ngadi

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Cited by 4 publications

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Impact of ultracentrifugal milling on the thermo-rheological, functional, and physicochemical properties of yellow and green pea flour

Cited by 4 publications

References 33 publications

Potential of convective drying in valorization of broccoli leaves: kinetic study, bioaccessibility of phenolic compounds and structural characteristics

Potential of convective drying in valorization of broccoli leaves: kinetic study, bioaccessibility of phenolic compounds and structural characteristics

Impact of hydrocolloids on 3D meat analog printing and cooking

Bamboo shoot powder: Characterization and application in culinary processed cheese “Requeijão”

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